Concepedia

Tai-Wan Kwon

TK

Statistics

Publications

15

Citations

787

H-Index

12

Active since

1963

Affiliations

University of California, Berkeley(Current)

Korea Advanced Institute of Science and Technology

Florida State University

Tai-Wan Kwon is an author at University of California, Berkeley specializing in food chemistry, biochemistry, and health sciences.

Top concepts

Food ChemistryBiochemistryHealthMetabolismFood PreservativesMedicineEngineeringFood QualityChromatographyNatural Sciences

Publications per year

1963–1996

15

Publications

15

Effect of temperature and salt concentration on Kimchi fermentation

Tae-Ick Mheen, Tai-Wan Kwon · Korean Journal of Food Science and Technology · 1984 · 204 citations

Food Chemistry, Salt Concentration, Kimchi Fermentation +12

Reactivity of Malonaldehyde with Food Constituents

Tai-Wan Kwon, Daniel B. Menzel, Henry Steel Olcott · Journal of Food Science · 1965 · 143 citations

Food Chemistry, Nutrition, Bound Tbrs +12

Determination of Malonaldehyde by Ultraviolet Spectrophotometry <sup>a</sup>

Tai-Wan Kwon, Betty M. Watts · Journal of Food Science · 1963 · 116 citations

Malonaldehyde in Aqueous Solution and Its, Role as a Measure of Lipid Oxidation in Foods

Tai-Wan Kwon, Betty M. Watts · Journal of Food Science · 1964 · 72 citations

Lipid Analysis, Chemical Composition, Food Analysis +20

Correlation Between Oxidative Deterioration of Unsaturated Lipid and n‐Hexanal during Storage of Brown Rice

Myung Gon Shin, Suk Hoo Yoon, Joon Shick Rhee et al. · Journal of Food Science · 1986 · 70 citations

Flavoromics, Food Analysis, Food Preservation +19

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